Traditional Cantonese five kernel moon cake

Traditional Cantonese five kernel moon cake

Introduction:

"Wuren moon cake is one of the most classic moon cakes. Last year, it also made a lot of troubles. It seems that Jun Zhi's has some snowy ones, and he has developed Dongrong's. This year, let's go back to the tradition and have the most old-fashioned Cantonese Wuren. A lot of ice meat is very popular. Is it too oily or greasy? Is the humidity just right? Will it burst when baking? Too many questions have been answered as the color of the cake changes

Production steps:

Step 1: leather

Step 2: filling

Step 3: pour the syrup into a large bowl and add the lye

Step 4: mix well

Step 5: add peanut oil

Step 6: beat until well blended

Step 7: mix the milk powder and moon cake powder, and sift into the oil syrup

Step 8: mix well into a soft and hard dough, relax for 20-30 minutes

Step 9: divide the filling into 18G / piece

Step 10: divide the crust into 7g / piece

Step 11: press flat

Step 12: pack in the filling

Step 13: close and round

Step 14: pack one by one

Step 15: put it into the moon cake mold for pressing

Step 16: demoulding

Step 17: put in the baking tray

Step 18: put in the oven, middle layer, heat up and down 200 degrees, bake for 5 minutes, set the surface

Step 19: take out, brush the egg liquid and continue to bake for 15-20 minutes,

Step 20: the surface is golden, and it's out of the oven

Materials required:

Special powder for moon cake: 110g

Milk powder: 5g

Invert syrup: 75 g

Peanut oil: 25g

Alkali water: 1g

Traditional Cantonese five kernel stuffing: 180g

Egg liquid: right amount

Note: because the skin is thin, the stuffing should be pushed slowly to avoid breaking the skin. Moon cake mold can be sprinkled with a little flour anti stick. The baking time and temperature should be adjusted according to the situation of the oven.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet